Afghan Nan

This was a simple bread from the Classic Afghan Cookbook. I've adapted the steps and amounts to what I used. This nan is traditionally cooked in a tandoor, like Indian naan, but the flavor is much more like a light pizza dough. The bread has parallel grooves, that give a unique look and texture. The bread is pictured with in our Ashak post.

2 1/2 cups unbleached all purpose flour
1 cup warm water
3 grams dry yeast (or half a packet)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vegetable oil

In a bowl, mix the yeast with the water.
Add the flour, baking powder and salt. Mix well and knead for 10 minutes.
Cover the dough and let it rise for one hour.
Preheat oven to 450 degrees. Liberally grease a baking sheet with the vegetable oil.
With wet hands, spread the dough flat onto the baking sheet. Flatten the dough out so that it is uniform thickness, and covers the entire baking sheet.
With wet fingers, run your fingers down the dough in a straight line, pressing and releasing every inch or so, to form wavy up and down grooves down the length of the dough.
Bake for 15 minutes, or until the bread is slightly golden.
This bread is great straight from the oven, or lightly toasted after cooling.